Exhibition salad with meringue baked pecans

 
                Exhibition Salad With Meringue Baked Pecans
 
 Recipe By     : "The Grilling Season by Diane Mott Davidson" p.308
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diane Mott Davidson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***PECANS***
    1                    egg white
      1/4  teaspoon      cinnamon
      1/4  teaspoon      salt
      1/3  cup           sugar
    4      tablespoons   melted butter
    2      cups          pecan halves -- (1/2 pound)
                         ***SHERRY VINAIGRETTE***
    1      teaspoon      Dijon mustard
      1/4  teaspoon      sugar
    1      tablespoon    best-quality sherry vinegar
    2      tablespoons   best-quality olive oil
                         salt and freshly ground black pepper
                         ***SALAD***
    2      cups          fresh arugula -- (2 ounces)
    6      cups          fresh radicchio -- endive, escarole
                         (6 ounces mixture)
      1/4  cup           the sherry vinaigrette
    1      cup           the sugared pecans
 
 Preheat the oven to 325ø.  Butter a shallow 10-by-15-inch jelly-roll pan.
 Beat the egg white until stiff.  Mix the cinnamon and salt into the sugar.
 Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
 Fold in the melted butter and the pecans.  Spread the pecan mixture in the
 prepared pan and bake for 15 minutes.
 Remove the pan from the oven.  Using a spatula, carefully flip the pecan
 mixture one small section at a time.  When all the pecans have been turned
 over, return the pan to the oven.  Bake an additional 15 minutes.  Watch
 them carefully -- do not allow them to burn.  Cool the pecans on paper
 towels.
 (Only 1 cup of pecans is used in the preparation of the salad.  The other
 cup can be eaten as a snack or frozen in a zippered plastic bag.  These
 pecans also make a wonderful holiday gift.)
 SHERRY VINAIGRETTE:
 Whisk together the mustard, sugar, and vinegar.  Whisking constantly,
 dribble in the olive oil.  Add salt and pepper to taste.  Makes 1/4 cup.
 SALAD:
 Wash, dry, and trim the arugula and the other greens.  Tear them into large
 bite-size pieces.  Just before serving, toss with the vinaigrette.  Sprinkle
 the pecans over the top and toss again.  Serve immediately.
 Serves 4.
 
 
 
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